Frozen yoghurt smoothie puddings are an ideal lighter dessert that are low in sugar but still sweet and moreish. We’ve used a blend of frozen tropical fruit and raspberries, bananas, Greek yoghurt and a touch of honey for some added natural sweetness. Smoothies may be a breakfast favourite, but with a bit of imagination, we’ve transformed the healthy drink into a delicious frozen dessert. This recipe is a great alternative to less healthy frozen desserts and ice creams as it will satisfy your sweet tooth but doesn’t contain the additives and refined sugars of many other desserts. As well as containing less sugar, these frozen yoghurt smoothie puddings provide antioxidants and potassium. These sweet snacks are perfect for when the kids want a treat, but you don’t want to give them too much sugar. Our frozen yoghurt smoothie puddings can be enjoyed by adults and children, and are a delicious way to cool down on a sunny day, without any unnecessary added sugar. They can be made in advance and frozen for up to 3 months for whenever you are in need of a guilt free indulgence. If you’re feeling adventurous then you can always experiment with the fruit you use – we love combining blackberry and pears too.
- 400g packet frozen tropical fruits (we used mango, pineapple and kiwi)
- 300g frozen raspberries
- 2 bananas, sliced
- 500g pot Greek yogurt
- 5tbsp runny honey
- You will need
- 8 x 100ml paper pots
Put the tropical fruit in a blender and pulse until smooth. Add the raspberries and bananas and blend again to combine.
Spoon in the yogurt and honey and blitz to make an iced smoothie.
Spoon into the pots. Freeze for at least 1 hour (or up to 3 months). Take out of freezer 20 mins before serving.